This Salmon with Mango and Roasted Red Pepper is a restaurant worthy dinner, minus the hefty price tag! Filled with lots of sweet and savory flavor, this is a 30 minute dinner you’ll come back to over and over again.
- 1 teaspoon cornstarch
- 1 tablespoon water
- 2 tablespoons unsalted butter, divided
- 1 tablespoon finely chopped onion
- 1 (7-oz) jar roasted red peppers, drained and cut into strips
- 1 cup peeled, chopped fresh mango
- 1 teaspoon minced jalapeno pepper
- 3 tablespoons fresh lime juice, divided
- 4 (4-oz) salmon filets
- Salt and pepper
- Preheat the oven to broil. Line a baking sheet with a piece of foil and spray with nonstick cooking spray.
- In a small bowl, whisk together the cornstarch and water. Set aside.
- Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the onion and cook until fragrant, about 1 minute. Add the roasted red peppers, mango, and jalapeño; cook, stirring, for another 2 minutes. Add the cornstarch mixture along with 2 tablespoons of the lime juice. Cook until thickened, stirring constantly. Remove from the heat and keep warm.
- Melt the remaining tablespoon of butter in a small bowl. Add the remaining tablespoon of lime juice to the butter.
- Place the salmon filets on the prepared foil-lined baking sheet. Season with salt and pepper. Brush half of the butter/lime juice mixture on the salmon. Broil for 5 minutes, then flip the fish over and brush the remaining butter mixture on the salmon. Continue to broil, an additional 5-7 minutes, until the fish is cooked through and flakes easily.
- Serve the salmon topped with the mango and roasted red pepper sauce.
Adapted from Cooking Light 1993 Annual Favorites
Nutrition information provided as an estimate only. Various brands and products can change the counts.
- Serving Size: 1 filet
- Calories: 301
- Sugar: 8 g
- Sodium: 625 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 29 g